Created by Chef Floyd Cardoz winner of Bravos Top Chef Masters
Executive Chef and Partner of North End Grill, New York City
|Avocado||1 , peeled and pit removed|
|Chopped cilantro||1/4 Cup (4 tbs)|
|Chipotle pepper sauce||3 Tablespoon (Tabasco brand)|
|Fresh lime||1 Large , juiced|
|Garlic||1/2 Clove (2.5 gm) , grated|
|Vegetable oil/Canola oil||2 Cup (32 tbs) (for deep frying)|
|Chicken wings||2 Dozen|
|Wondra flour/Rice flour||1/4 Cup (4 tbs)|
Combine avocado, cilantro, Tabasco chipotle sauce, lime juice, cumin, salt, water and garlic in a food processor and process until smooth.
Preheat vegetable oil in fryer to 350º F.
Remove and discard wing tips from wings. Separate each wing into two pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy. Remove from fryer; drain and transfer to a bowl. Toss wings with desired amount of Avocado Chipotle sauce.
Makes 24 chicken wings.
Serving size Complete recipe
Calories 2050Calories from Fat 956
% Daily Value*
Total Fat 109 g167.7%
Saturated Fat 19 g95%
Trans Fat 0 g
Sodium 2097 mg87.38%
Total Carbohydrates 48 g16%
Dietary Fiber 16 g64%
Sugars 2 g
Protein 214 g428%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet